Parmigiana di Melanzane with mushrooms

 In Dinner/Supper, Lunch, Recipes, Vegetarian

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Parmigiana di Melanzane

I’ve never made a secret of the fact that I like comfort food. Why wouldn’t you? But I know that most comfort foods aren’t always the healthiest things to eat with all the carbs, cream and cheese they mostly contain. As this whole low-carb thing has taken over the world, I was thinking the other day if there are really any low-carb, vegetarian options out there? That’s when I remembered my old favourite, Parmigiana di Melanzane.

Parmigiana di Melanzane

I’m not usually the biggest aubergine fan but I do like it layered with rich tomato sauce topped with lots of cheese and so decided to zshoosh it up a little by adding a lot of herbs and mushrooms to the tomato sauce. The end result was the most delicious, comforting bake which was the perfect light comfort food. Something I need more and more now that we’re moving swiftly into Autumn. If you’re not eating low-carb, you could serve this with some good crusty bread but I served it with a green salad dressed in a zesty lemon vinaigrette and it was just delicious.

Parmigiana di Melanzane

3.93 from 28 votes
Parmigiana di Melanzane
Aubergine, tomato & mushroom bake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Banting, Low Carb, Vegetarian
Servings: 4 -6
Author: Alida Ryder
Ingredients
  • 3 large aubergine sliced into 1cm slices
  • 150 g mozzarella
  • 100 g Parmesan/Pecorino grated
for the sauce
  • 1 red onion finely choppes
  • 2 garlic cloves finely chopped
  • 250 g mushrooms sliced (I used portobellini/chestnut)
  • 2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary finely chopped
  • 1 tablespoon fresh basil finely chopped
  • salt & pepper to taste
Instructions
  1. Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
  2. Pre-heat the oven to 200°c.
  3. To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
  4. Add the garlic and mushrooms and fry until the mushrooms are golden brown.
  5. Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
  6. To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
  7. Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
  8. Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.

 

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Showing 19 comments
  • Eva R
    Reply

    Made this last night, it came out fantastic! I used nice italian buffalo mozzarella and parmesan cheese and it came out really really good. My only critique would be that cutting eggplant in 1cm slices is a bit on the thick size, 0.5 cm would probably be better. Overall, a great recipe!

    • Alida Ryder
      Reply

      I’m so glad you liked it. You can definitely slice the eggplant into thinner rounds, I just like the chunkiness of them at 1cm. 🙂

  • Lauren
    Reply

    Quick question, is it 2 400g cans chopped tomatoes AND 500g cherry tomatoes, or is it one or the other?

  • Carol Girardin
    Reply

    Going to make this for the second time. Really really yummy recipe which both my husband and I thought was a wonderful mix of flavours and textures.

  • Susie
    Reply

    Oh it is just delicious,
    made a small amount yesterday,
    Today am making it again
    l hope to freeze some.
    Don’t know if it will work or not,
    But here goes.

  • Nilufer
    Reply

    I think this is the best recipe. My family adored this. And it was delicious. Thanks for sharing such a nice recipe. I featured your recipe on my blog, so you can check it. It’s in Turkish but I put a link.

    Have nice day!

    http://niluferustuner.blogspot.com.tr/2015/09/patlcan-musakkann-yerine-alternatif.html

    More than 5 star!!!!!

  • Rcatheron
    Reply

    I love eggplant parm, and this looks like a simple but delicious recipe! One thing, I’ve always sprinkled the raw slices with salt and put them in a colander to drain the excess liquid, making for a firmer texture. Is that not necessary in this recipe?

    • Alida Ryder
      Reply

      I never do this as I find it an unnecessary step. If you prefer to do it though, simply do it before you fry the slices.

  • Aninas Recipes
    Reply

    I am really not a fan of aubergine. However, since I am always looking for good vegetarian “banting” friendly meals – I am going to have to give this one a try for lunch! Awesome as always! xx

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